Ottappam

Instructions

1. In a bowl, mix salt and rice flour together until incorporated well. Then add the eggs(reserve the shells) and knead with hands till eggs combine well with the flour. Cover and set aside for 10 to 15 minutes.
2.  Now take the ottapam mud pot and crush the egg shells over it and scrub completely till the edges. Keep aside along with the shells. See video for clear reference.
3.  Now transfer the flour to a jar and blend by adding half a cup of water. The batter should not be too thick or too thin, must be moderate. Its better to blend to a thick batter and later to add water little by little to gain the right consistency. Blend in two or three batches.
4.  Pour the batter to bowl, if the batter is too thick add half a cup of water and mix. Add water little by little until a moderate consistency has been reached. If your batter is in correct consistency, you can skip this step. See video for reference.
5.  Check salt.
6.  Now, take a kitchen paper and scrub the egg shells of the mud pan. Rinse it clean under running tap. Donot use dish wash liquid.
7.  Heat the mud pan on high flame, once the moisture evaporates completely and the pan heats well enough, reduce the flame to medium low, using a small hollow scooped spoon, pour a spoon full of batter to the center of the pan and swirl around thinly. If pores starts appearing, this indicates your batter just fine to cook the rest. Pores dont appear if the batter is thin.
8.  When ottappam is cooked, it starts leaving the edges, now using a laddle, slowly scrape out from the edges and remove the ottapam carefully without tearing it apart. Check if the ottapam is thin and soft, if it is so, then go for the rest, if your ottapams are thicker on the center, add one scooped sppon of water and mix, continue to cook. Ottapams are ready to be served with spicy mutton curry and chicken fry. Yum!!!! Droooling!!!